Friday, July 5, 2013

Stuffed Chard Leaves

It's tough to be creative with swiss chard.  I'm getting tired of serving it sauteed in garlic and olive oil, but love all of the benefits of eating greens.  Thankfully a quick pinterest search gave me a few new ideas on how to use its leafy goodness.

Stuffed Swiss Chard Leaves
you'll need:

  • 1/2 cup cooked brown rice
  • 1/2 cup cooked red lentils
  • chopped red onion
  • 6 diced cherry tomatoes
  • chopped fresh basil
  • chopped fresh parsley
  • 1 T liquid aminos (or soy sauce)
  • salt and pepper to taste
  • lemon zest (optional)
Mix all ingredients together and chill in the fridge while you boil a pot of water for the leaves.

Wash 4-6 large, sturdy chard leaves, leaving the stems on. 

When water is boiling, submerge one chard leaf in the water and hold there by the stem for 15 seconds. 

Remove leaf, lay flat with ribbed side facing up.

Remove the long, uncooked stem with a knife or kitchen shears.

Place 2-3 T of the rice mixture in the center of the leaf.

Fold long edges over, then roll the leaf up, tucking in edges as you go. 

Repeat with remaining leaves. 


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